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Baked Haddock with Sun-Dried Tomato Pesto, Zucchini and Orange Pepper is a delicious Keto dinner recipe.

Baked Haddock with Tomato Pesto, Zucchini and Orange Pepper

Baked Haddock with Tomato Pesto, Zucchini and Orange Pepper is a delicious and easy Keto dinner recipe.
5 from 3 votes
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine American, Canadian, Seafood
Servings 2

Equipment

  • baking pan
  • parchment paper

Ingredients
  

  • 2 filets haddock I used fresh Icelandic haddock.
  • 4 tbsp olive oil
  • 2 tbsp tomato pesto I used PC Sun-Dried Tomato Pesto.
  • 10 cherry tomatoes
  • 1 zucchini
  • 1 orange pepper
  • 2 tbsp fresh mint, chopped
  • 3 garlic cloves, minced
  • 2 tbsp freshly squeezed lemon juice
  • salt and ground pepper

Instructions
 

  • Preheat oven to 400F.
  • Cut cherry tomatoes in half.
  • Slice zucchini into 1/4" slices, then cut slices in half.
  • Cut orange pepper into strips.
  • Mix tomatoes, zucchini and orange pepper in oven-proof pan and drizzle with 1 Tablespoon of olive oil. Place pan in oven and roast for 8 minutes.
  • Place haddock filets on a large piece of parchment paper.
  • Whisk together 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 3 minced garlic cloves, 2 tablespoons of chopped fresh mint, salt and pepper and pour over fish.
  • Add 1 Tablespoon of PC Sun-Dried Tomato Pesto on top of each fillet, then fold parchment paper into a packet, tightly sealing ends.
  • Place packet of haddock in center of oven-proof pan with tomatoes, zucchini and pepper and return pan to the oven for 22 minutes. Serve immediately.
Keyword fish, haddock, Keto, seafood